This pancake recipe is an easy way to get a good amount of your nutrients for the day. It is even better at getting nutrients into your often fussy eating baby or toddler.
- 1 medium banana (the riper the better)
- 280g flour (this can be pretty much any non raising flour you like, plain, buckwheat, oat, wholemeal, pick your favourite.)
- 25ml oil (plus extra for cooking)
- 25ml maple syrup or agave nectar
- 300ml plant based milk
- 2 tsp baking powder
- 1/4 tsp salt (Himalayan if you can get it)
- Toppings – pumpkin seeds, blueberries, raspberries, soaked chai seed, sunflower seeds
- Mash the banana.
- Add the oil, syrup, baking powder, salt and whisk. It should get a little foamy and airy.
- Slowly add the milk and mix until you have a smooth consistency.
- Add the flour and stir to combine. The batter will be thick, but smooth enough to pour or ladle.
- Heat a frying pan over a medium heat.
- Pour a little oil in the pan and swirl around.
- Ladle or pour some pancake mix into the pan. I generally put it around 8-12cm of mix in.
- Don’t touch the pancake for a minute or two to allow the edges to set.
- After a minute or two, flip the pancake and press very gently for a few seconds.
- Cook for another minute or two and then transfer to a warm plate whilst you cook the others.
- Repeat steps 6 – 10 with the remaining batter. You should be able to create 8-10 pancakes.
- Put 2-4 pancakes on a plate, add your preferred toppings and pour over a little more syrup.
I like to add as many good toppings as I can to cover plenty of nutrients. Soaked chai seeds are great here as they don’t have a great deal of taste so you easily get the benefits of chai seeds that are important to a vegan diet.
Banana Pancakes – Easy For All The Family